Fermentation Parameters of Suero Costeño Elaborated with Lactic Acid Bacteria Strains

Diofanor Acevedo¹*, Piedad M. Montero Castillo² and José Jaimes Morales³

¹Faculty of Economic Sciences, Tourism Administration Program, Research Group in Agricultural and Agro-Industrial Innovation1.

²Faculty of Engineering, Research Group Innovation, Agricultural and Agroindustrial Development (IDAA), University of Cartagena, Cartagena of Indias, Colombia.

³Faculty of Nursing, Research Group Environment, Food and Health (MAAS), University of Cartagena, Cartagena of Indias, Colombia.

Corresponding Author Email: dacevedoc1@unicartagena.edu.co

Studying the fermentation parameters of "Suero Costeño" was the focus of this research, considered a traditional product in the Caribbean region of Colombia, inoculated with lactic acid bacteria Lactococcus lactis subsp. Lactis (ATCC29146) and Lactobacillus paracasei subsp. paracasei (ATCC 334). It was found that the percentage of lactose decreased progressively during the hours of fermentation, with a minimum lactose value of 3.1% at 15 h for the samples of Suero Costeño with L. lactis, while for L. paracasei the percentage of lactose was 3.4%. L. paracasei the percentage of lactose was 3.4%; on the other hand, the pH, which is a limiting factor in the fermentation process, was reported to have a considerable reduction in the samples with L. lactis in comparison with L. paracasei, at the end of the fermentation process at 15 h, with values of 4.3 and 4.5, respectively. Finally, the sensory evaluation allowed establishing that the Suero Costeño with L. lactis obtained similar values to that produced in a traditional way, and therefore its use can be recommended in this type of dairy products as a starter culture.

Lactobacillus Paracasei; Lactococcus Lactis; Lactose; Sour Cream

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